Recipe is from Aunt Lucy.
1 cake Fleischmann’s yeast
1 TB sugar
1 ¼ cup scalded milk
4 ½ cups sifted flour
1 tsp salt
3-4 TB butter
1 scant cup sugar
1 egg, well beaten
1 tsp nutmeg
1 tsp cinnamon
Dissolve yeast and 1 TB sugar in lukewarm milk. Add 1 ½ cups flour and beat well. Cover and let rise about ½ hour or until bubbles burst on top. Cream butter and sugar. Add egg and spices. Add to yeast mixture. Add salt and rest of flour to make soft dough. Knead lightly. Place in greased bowl. Let rise about 1 hour. Roll out and cut doughnuts. Place on lightly floured surface (cloth is best) and let rise. Fry in hot oil, turning to cook both sides. Shake a few at a time while hot in a paper bag into which you have put sugar. Or you can glaze or frost them.
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